New Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data | Zendy

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New Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data

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